How I prepared pike aspic. Pike jellied with and without gelatin - how to prepare according to step-by-step recipes with photos

Jellied pike - the best recipes. How to properly and tasty cook jellied pike

Prepare this dish for the New Year and expect the obligatory jokes.
However, we promise that if you follow the recipes below, the jellied pike will turn out excellent. How is pike different from other fish? First of all, it is a river white predator fish. As you know, the meat of predatory fish is more tasty than that of those that feed on algae. In addition, pike is a small-boned fish.

What is the difference between aspic and jellied meat? Jellied meat is usually prepared in bone broth without adding gelatin, and jellied meat is prepared in meat or fish broth with a gelling agent. Meanwhile, when it comes to the pike dish, here the concepts of aspic and jellied meat are mixed. If you prepare broth using parts of the fish such as the spine and head, the aspic will harden even without gelatin.

Jellied pike - preparing food and utensils

Whole pike must be specially prepared. Wash, clean, cut off the head, clean the gills, and gut the fish itself and cut into pieces. The head and tail will be useful to us for preparing a rich, thick broth.

If your pike carcass has already been decapitated, then the broth will also be made from fish fillets. However, keep in mind: if you cook broth for aspic from fish meat, it will not harden. To avoid this, take 10 grams of gelatin and dissolve it in warm broth or water.

Also, for pike aspic, you will need vegetables (onions, carrots), fruits (cranberries, pomegranate) and, if you want to experiment, other types of fish (preferably red).

How to make the appearance of the broth attractive? If you cook fish alone, without additives, the broth will turn out transparent. But if you add a whole onion (along with the peel) or a carrot to the broth, the color of the dish will turn pleasantly golden.

What is the best way to cook jellied pike? Silicone molds are very convenient - once the food has hardened, it will be very easy to remove. However, here is the secret of how to beautifully “take out” the aspic from an ordinary plate: immerse it in warm water for half a minute, and then transfer it to a serving dish.

Jellied pike recipes:

Recipe 1: Jellied pike with herbs

Fresh dill and parsley will decorate the noble white pike in aspic. Also, don't forget a few thin slices of lemon. If the broth was prepared with the head and fish vertebrae, then you will not need gelatin to set. If you only have fish fillets, then take about half a pack of gelatin.

Required ingredients:

• Mineral water for jellied pike – 2.2 liters
• Fresh pike – 420-490 grams
• Gelatin – 1/2 pack (10 grams)
• Salt
• Fresh greens
• ½ lemon

Cooking method:

• Place fish in mineral water and bring to a boil. As soon as the water has boiled, salt the pike, cover the saucepan with a lid and reduce the heat. Boil the fish for 25 minutes, then remove and transfer to a jellied pan. Add chopped herbs and a few thin slices of lemon.
• Strain the broth, scoop a small part of it into a cup, add gelatin and stir. Heat the broth with gelatin in a saucepan, but do not bring to a boil. When the broth has cooled a little, pour it over the pike.

Recipe 2: Jellied pike with egg

One of the most common ingredients for aspic is egg. Use it to make the dish more satisfying and tasty. To add some piquancy to the pike, you can take quail eggs.

Required ingredients:

• 2.2 liters of mineral water for jellied pike
• Pike – 450 grams
• 2-3 chicken eggs
• ½ packet of gelatin
• Fresh herbs

Cooking method:

Recipe 3: Jellied pike with carrots and pomegranate

If you decide to serve jellied pike to the holiday table, it should be something enchanting. In fact, decorating fish is not so difficult - you will need bright colors of vegetables and fruits.

Required ingredients:

• Mineral water for jellied pike
• Pike meat – 400-500 grams
• Carrots – 1 piece
• Pomegranate – 1 piece
• Fresh greens
• Gelatin – 10 grams

Cooking method:

Recipe 4: Jellied pike with pink salmon

Pike aspic will turn out very tasty if you add some other type of fish to it, preferably red - salmon, trout, pink salmon.

Required ingredients:

• Water for jellied pike
• Pink salmon – 330-400 grams
• Pike – 200-250 grams
• Onion – 1 piece
• Gelatin –10 grams
• Carrot – 1 piece
• Salt

Cooking method:

Recipe 5: Siberian-style jellied pike

A beautiful and tasty dish that looks decent and will not disappoint the expectations of your guests.

Required ingredients:

• Water for jellied pike – 2.3 liters
• Pike – 300 grams
• Pickled cucumber – 2 pieces
• Green peas, canned – 100 grams
• Fresh parsley
• Gelatin – 10 grams
• Fresh cranberries – 100 grams
• Salt

Cooking method:

Jellied pike - secrets and useful tips from the best chefs

Not all housewives like the use of jellied gelatin. If you are dealing with fish, there is plenty of natural gelling material in the head and spine.

Make broth from these parts and you won't need gelatin. But if you only have steak, the broth will not freeze. And one more trick from chefs - do not put aspic in the refrigerator.

If you prepared the broth correctly, the aspic will thicken quite quickly and easily in a cold place.

What to serve jellied pike with? A good addition would be the sauce that you prepare yourself. Take a couple of fresh egg yolks, a little olive or sunflower oil, mustard powder and mix everything with a blender. Add some pickles, green olives or capers to the sauce.

Source: zhenskoe-mnenie.ru

Source: https://zhenskie-razgovory.ru/kulinariya/zalivnaia-shyka-lychshie-recepty-kak-pravilno-i-vkysno-prigotovit-zalivnyu-shyky.html

Jellied pike - general manufacturing principles

Prepare this dish for the New Year and expect inevitable jokes. However, we promise that if you follow the recipes below, the jellied pike will turn out excellent.

How is pike different from other fish? First, this is a river snow-white fish-predator. As is clear, the meat of carnivorous fish is more tasty than that of those that feed on aquatic plants. In addition, pike is a small-boned fish.

What is the difference between aspic and jellied meat? Jellied meat is usually prepared in bone broth without the addition of gelatin, and jellied meat is prepared in meat or fish broth with a gelling agent. Meanwhile, when it comes to the pike dish, the concepts of aspic and jellied meat are confused. If you prepare broth with the inclusion of such parts of the fish as the spine and head, then the aspic will harden even without gelatin.

Jellied pike - preparation of goods and utensils

A whole pike tuka needs to be specially prepared. Wash, clean, cut off the head, clean the gills, and gut the fish itself and cut into pieces. We will need the head and tail to make a rich, thick broth.

If your pike carcass has already been decapitated, then the broth will also be made from fish fillets. But keep in mind: if you cook broth for aspic from fish meat, it will not harden. To avoid this, take 10 grams of gelatin and dissolve it in warm broth or water.

Also, for pike aspic, you will need vegetables (onions, carrots), fruits (cranberries, pomegranate) and, if you want to test, other types of fish (reddish ones are ideal).

How to make the appearance of the broth attractive? If you cook fish alone, without additives, the broth will turn out transparent. But if you add a whole onion (including the peel) or a carrot to the broth, the color of the dish will turn pleasantly golden.

What is the best way to cook jellied pike? Silicone molds are very comfortable - after hardening, the food will be painfully easy to remove. In general, here is the secret of how to perfectly “pull” aspic out of an ordinary plate: immerse it in warm water for half a minute, and then transfer it to a serving dish.

Jellied pike recipes:

Recipe 2: Jellied pike with egg

One of the most common ingredients for aspic is egg. Use it to make the dish more satisfying and tasty. To add some piquancy to the pike, you can take quail eggs.

Required ingredients:

• 2.2 liters of mineral water for jellied pike
• Pike – 450 gr
• 2-3 chicken eggs
• ½ packet of gelatin
• Freshest greens

Manufacturing method:

1. Fill the pike meat with water, put it in a saucepan, add bay leaves, salt and let it boil. Then remove the foam and reduce the heat. You need to cook the pike for 20 minutes, after which we take out the fish and put it in a dish for aspic.
2. Separately boil the hard-boiled egg, peel and cut in half. We add it and the chopped dill to the pike.
3. We filter the finished broth, take part of the broth to dilute the gelatin in it, then return it to the pan. Heat the broth on the stove and when it starts to boil, turn off the heat.
4. Pour the fish, dill and egg into the cooled broth.

Jellied pike - secrets and useful tips from the best chefs

Not many housewives like using jellied gelatin. If you are dealing with fish, there is plenty of natural gelling material in the head and spine. Make broth from these parts, and you won't need gelatin.

But if you only have steak, the broth will not freeze. And one more trick from chefs - do not put aspic in the refrigerator. If you prepared the broth correctly, the aspic will thicken quite quickly and just in a cool place.

What to serve jellied pike with? A good addition would be a sauce that you prepare yourself. Take a couple of new egg yolks, a little olive or sunflower oil, mustard powder and mix everything with a blender. Add lightly salted cucumbers, green olives or capers to the sauce.

Source: https://tipsboard.ru/zalivnaya-shhuka-luchshie-recepty-kak-pravilno-i-vkusno-prigotovit-zalivnuyu-shhuku/

Recipes

You can make pike aspic in different ways, with or without the addition of gelatin.

Pike aspic with summer greens

One of the most popular jellied fish recipes. To prepare it, we will need:

• fresh pike weighing 0.5 kg;
• fresh dill 2 sprigs;
• fresh parsley 2 sprigs;
• lemon 1 pc.;
• purified water 2.5 l.;
• salt to taste.

1. First, let's prepare the fish. We gut it and throw out the insides. We rinse the carcass well from the inside. We do not cut off the head (it is needed for a richer broth and better solidification).
2. Place the fish in a pan and fill it with water. Let our broth boil over low heat and skim off the foam. Salt and cook for another 20 minutes.
3. Cut 2-3 slices from the lemon and add it to the pan with the fish.
4. We wash the dill and parsley with running water, chop them and add some of the greens to the broth.
5. When the fish is cooked, take it out and put it in a separate plate.
6. Strain the broth using gauze (you can also use a regular bandage folded in 4 layers).
7. We cut the fish into the pieces you like best and fill it with broth.
8. We send the remaining parsley and dill to the fish and place our dish on the middle shelf of the refrigerator.

Stuffed jellied pike

Another interesting recipe for aspic. You will have to work hard on this dish, and it is very important to understand that the first time it may not turn out exactly the way you want. But who doesn't take risks? So let's get started.

To prepare stuffed jellied pike we need:

• medium-sized fresh pike;
• semolina 20 g;
• onion 1 pc.;
• French baguette 1-2 slices;
• milk 30 ml;
• salt;
• gelatin 1 sachet;
• nutmeg;
• carrot 1 pc.

1. We wash our fish several times with running water, gut it and remove the entrails. Next, cut off the fins and tail.
2. Now the jewelry work - you need to carefully separate the pike flesh from the skin. The leather will be useful to us, so we don’t throw it away.
3. Pour gelatin with warm water in the proportions indicated in the instructions and set aside for swelling.
4. The fillet, which we separated from the skin, is passed through a meat grinder (or chopped using a blender).
5. We peel the onion and also chop it and add it to our minced meat.
6. Cut the crust off the baguette and lightly water it with drinking water. When the bread swells, add it to the minced fish.
7. Then add semolina, a pinch of nutmeg and a little salt to the fish.
8. Take the skin of the pike and carefully place the minced fish on it. Then we form the shape of a fish with our hands.
9. We take a piece of gauze or bandage and tightly wrap it around our “fish”. Put it in a saucepan, fill it with water, salt and pepper and turn on low heat.
10. After boiling, add the peeled carrots and cook for another 15 minutes. Then we take out the fish.
11. When the broth has cooled, add gelatin to it.
12. Remove the gauze from the pike and cut into equal slices.
13. Cut the boiled carrots as you like.
14. Place the fish and carrots in the mold and pour in the broth. Place in the refrigerator and wait for it to completely harden.

Video recipe for pike aspic

Spicy pike aspic

An equally tasty dish that even a novice housewife can make. Everyone, without exception, will like this aspic recipe. To prepare it, we will need:

• pike carcass 1 kg;
• onion 1 pc.;
• carrots 1 pc.;
• garlic 3 cloves;
• purified water 2 l.;
• salt;
• ground black pepper;
• bay leaf 2 pcs.;
• rosemary 1 sprig;
• dry basil 5 g;
• oregano;
• gelatin 15 g.

1. We wash the pike carcass with running water. Put it in a saucepan and pour water. Place on low heat and wait until the water boils.
2. Remove the white foam with a slotted spoon and add a whole peeled onion, a whole peeled carrot and bay leaf. Leave to cook for another 25 minutes.
3. Then remove from the heat and take out the pike, put it in a separate plate.
4. Pour gelatin with two tablespoons of cold water and leave to swell.
5. Strain the broth through cheesecloth and place on low heat. Add basil, oregano and a sprig of rosemary. Squeeze the peeled garlic and cook for 5 minutes.
6. Add gelatin and stir for 2 minutes. Salt and pepper to your taste. Take out the rosemary.
7. We disassemble the fish at our discretion and put it in a mold. Pour in fish broth and leave to harden in the refrigerator.

Making pike aspic and stuffed pike aspic

Culinary skills have to be used to the maximum when preparing fish dishes. After all, only if you follow the recipe and the advice of experienced chefs will it turn out tender and surprisingly tasty.

Jellied pike, the recipe for which can be found on any culinary portal, can be prepared independently, however, in most cases, the jellied pike does not turn out as desired.

How to choose pike for aspic

First of all, the carcass should be dense and elastic, the gills should be pink, the tail should be moist, and the scales should be smooth.

Particular attention should be paid to the eyes of the fish, because their transparency indicates the quality of the pike being purchased.

You should also pay attention to the smell. A quality product should smell a little like river mud. Jellied pike, the recipe for which we are now presenting, requires only fresh fish!

Jellied pike according to the classic recipe

What a disgusting thing, this jellied fish of yours!

Every Russian seems to know a phrase from a popular movie. And if Ippolit didn’t like the fish, it means that the recipe for aspic pike was chosen incorrectly.

Returning to culinary classics, it is worth remembering the most classic way to cook jellied pike. The jellied pike recipe calls for the following products:

• — 750-900 grams of pike;
• - 300-400 grams of heads and ridges of pike perch and bream;
• — 2-3 small fresh carrots;
• — 1-2 small heads of white onions;
• — 1-2 pcs. parsley root (optional)
• - 2-3 bay leaves;
• - salt, black pepper (ground and ground), other spices - to your taste.

Preparing aspic

Jellied pike is a traditional holiday dish, but it can also be prepared on a weekday, so a step-by-step recipe for pike aspic will be relevant for every housewife.

How to prepare pike aspic? Very, very simple!

First of all, fresh pike must be cleaned of scales and washed under cold running water, then the tail, fins and head are separated from it, removing the gills.

Place the by-products of pike, bream and pike perch in a large saucepan, add two liters of cold drinking water, bring to a boil and remove the resulting foam using a slotted spoon.

• The carrots for preparing pike jellied recipe must be thoroughly washed and peeled, and then cut into small pieces.
• Peel several small heads of white onions and cut into pieces the size of carrots.
• Place the carrots and onions with the rest of the ingredients, reduce heat and cook for 1.5-2 hours, then strain through cheesecloth and discard the vegetables and fish heads.

Return the broth to the pan, add salt and pepper, add a few bay leaves, then bring to a boil and place the prepared pike fillet in it.

Cook for no more than 25-30 minutes.

Remove the broth with pike from the heat, cool, separate the fillet from the bones, place it on plates for aspic, strain the broth and pour it over the fish.

It is recommended to leave the dish in the refrigerator for 8-11 hours until it is fully prepared. Now we know how to prepare pike aspic!

Stuffed jellied pike

Stuffed pike aspic is a more advanced dish than its classic counterpart.

The question of how to make pike aspic is in great demand not only among housewives, but also among chefs of fish restaurants.

In order for the recipe for “stuffed pike aspic” to be followed, you will need the following set of products:

• — 1.5 kg. pike;
• - 2-3 eggs;
• — 150-200 gr. lard;
• - 1-2 tbsp. l. semolina;
• - onions, carrots - 1 pc.;
• - gelatin;
• - salt, pepper, spices.

How to make aspic from pike, while stuffing it? The pike should be cut, peeled and ground with lard. Grate the onion and carrots and fry in vegetable oil.

Place the ground pike, carrots and onions, as well as a few chicken eggs and a couple of spoons of semolina in a bowl, mix thoroughly. Fill the remaining pike fillets with minced meat, place in a saucepan, add water and bring to a boil.

Further procedures are no different from preparing according to the classic recipe. At the end of preparing “pike stuffed aspic”, the recipe calls for cutting it into small pieces. Stuffed aspic pike is ready! Bon appetit everyone!

Source: https://nasha-riba.ru/shhuka/delaem-zalivnoe-iz-shhuki-i-farshirovann/

Cooking pike aspic - the best step-by-step recipes

Many dishes require special culinary skills, since only knowledge of important aspects and some subtleties is the key to success! Only properly cooked fish turns out to be surprisingly tender, so a step-by-step recipe for pike aspic will help reveal the full gamut of taste of the river predator. Having understood the technological process, you can safely supplement your home menu with healthy food, tasty and dietary at that. After practice, all fears will probably disappear, so we present a selection of the most original dishes made with fish broth.

It is also impossible not to mention a number of useful substances found in pike meat. These are easily digestible proteins, vitamins (A, C, E), a lot of microelements (iodine, iron, fluorine) and many others. Thanks to this, dishes from this fish are ideal not only for dietary, but also for therapeutic nutrition, as they can strengthen the immune system, increasing the body’s resistance to various ailments.

Cook's advice: how to choose the right pike

Aromatic and tasty pike aspic, the recipe for which can be chosen by anyone, will only be obtained when using the freshest fish, that is, just caught. If you don’t like fishing, then when purchasing a pike at the market (in a store), carefully examine the carcass.

https://www.youtube.com/watch?v=yaxpchYesH4

It should be elastic and dense, with pink gills, smooth scales and a moist tail. Pay attention to the eyes, the transparency of which indicates the proper quality of the product. Another important aspect is the smell! Ideally, it should be pleasant with a slightly perceptible note of river mud.

Ingredients

• Pike – 800 g +
• Carrots - 1 pc. +
• Ridges and heads of bream and pike perch - +
• Celery root - small piece +
• Onion - 1 pc. +
• Parsley root - to taste +
• Bay leaf - 2 pcs. +
• Parsley - for decoration +
• Salt - to taste +

Preparation

This classic dish traditionally decorates the holiday table, but can also be successfully used in the everyday menu. Our step-by-step recipe for pike aspic will help you master this simple skill and pamper your family more often with delicious dishes.

1. Clean the pike carcass from scales and rinse it thoroughly. Next, we separate the existing fins, tail, and head from the carcass, from which we must remove the gills. Place them in a spacious saucepan along with the ridges and heads of pike perch and bream and fill with 2 liters of water (cold). Bring the contents of the pan to a boil, skim off the resulting foam.

2. Add peeled carrots and onions, small pieces of celery roots and parsley to the fish by-products. We turn the heat to minimum and prepare the broth from the listed products for two hours.

3. When ready, remove the fish broth from the stove, strain it through cheesecloth or a sieve, discard the vegetables, bones and heads. Return the rich and aromatic broth to the pan, add bay leaves and salt. When the broth boils, add the pike, cut into several pieces, into it. Cook it for no more than 20 minutes.

4. Next, remove the broth with predatory fish from the heat and let it cool slightly. Separate the pike fillet from the bones, place it in portioned aspic plates, garnish with parsley.

5. Strain the broth again and pour in the chopped fish and herbs.

6. It will take about 10-12 hours for complete hardening, in a cool place.

*Tip from Cook

To make the pike aspic more original and beautiful, it can be supplemented with boiled carrot slices and halves of boiled eggs, which are added along with the fish meat.

Preparation:

1. Soak the gelatin in cold water (necessarily boiled). The required volume of water is 150 ml. Leave it to “bloom” for 1 hour.
2. Peel the carrots and onions and rinse them. Cut the carrots into large pieces (1.5 cm long), and the onion into 4 pieces. Place in a saucepan.
3. We clean the pike and remove the gills from the head. Place the predatory fish (end of the hunt!) in a convenient pan along with bay leaves, onions, cloves, allspice peas, salt, and carrots. Fill with one liter of water. After the saucepan with the contents boils, cook it for 30 minutes.
4. While still hot, strain the broth and combine with gelatin, stirring thoroughly until it dissolves. We separate the tender fillet from the bones of the boiled pike.
5. Pour the broth into prepared deep plates (even silicone molds can be used for these purposes).
   Layer height is about 4 mm. Place them in the refrigerator for 20 minutes to completely harden. After this, place halves of quail eggs, cranberries, peas, and herbs on the resulting jelly. Pour in the broth again, which should cover the multi-colored components of the gourmet dish. Place the semi-finished product in the refrigerator again (for about 30 minutes).
6. We form the last layer from pike meat, which we also fill with clear and aromatic broth. Place the dish in the cold for several hours.

If you made the pike aspic, the step-by-step recipe for which was just presented, in silicone molds, then before serving, lower the bottom of each mold into hot water for a few seconds, cover with a serving plate of a larger diameter and transfer the contents of the mold onto a plate. Supplement the original jelly with thin slices of lemon and parsley leaves.

Bon appetit!

Secrets, subtleties of cooking

• When purchasing, choose fish with pink gills and clear eyes. The pike itself is covered with natural mucus, which indicates the freshness of the fish.
• To cut fish, use a sharp knife with a wide blade. For separating skin and fillet – small, with a thin blade.
• To prepare a concentrated broth, take a fatty pike carcass, add the heads of pike perch and sturgeon. Pour a kilogram of fish mass with 350 ml of water and cook for an hour, and then cool. This broth will harden without gelatin and will make an excellent aspic of pike and sturgeon heads.
• Do not boil the diluted gelatin, but warm it up (simmer) over low heat. Otherwise it will lose its gelling properties.
• For preparation, use baking trays with sides 7-10 cm or portion molds made of silicone, porcelain, enameled. When pouring and decorating the dish, place the dishes in a container with ice so that the jelly does not melt.
• Jellied dishes are decorated and garnished with beautifully chopped vegetables, boiled eggs, cranberries or viburnum. Using a pastry bag, apply swirls of cream cheese or horseradish sauce.

Sources:

https://www.iamcook.ru/showrecipe/8693 https://1000.menu/cooking/15342-zalivnoe-iz-shchuki https://sovets24.ru/1845-zalivnoe-iz-schuki.html

How to prepare pike aspic: two different options

Jellied pike can be prepared in different ways. Today we will present to your attention two simple options, one of which requires the use of boiled fish, and the other - minced fish.

Details on how to cook jellied pike

For such a simple but very tasty dish you need to purchase a small amount of quite affordable products, namely:

• quail eggs – 6 pcs.;
• small fresh pike – 1 piece;
• instant gelatin – 1.5 dessert spoons (per 1 liter of liquid);
• bay leaf – 1 pc.;
• sea ​​salt, black peppercorns - add to taste;
• canned olives, carrots, onions, green peas, etc. – use as desired to decorate the dish.

Preparing products for filling

Jellied pike should be made in stages. First you need to clean the fresh fish from the entrails, fins, head and tail, and then boil it in salt and pepper water for 20 minutes. You can also add bay leaves and carrots to the broth to later use as a decoration for the dish.

After the fish becomes soft, it needs to be cooled as much as possible. While the pike is cooling, boil the quail eggs, peel them and cut them in half. In addition, you need to dissolve gelatin in warm water, beautifully chop canned olives and boiled carrots. Next, the cooled pike needs to be cut into thin and even steaks.

The process of forming a dish

After the main products are prepared, you should combine the aromatic fish broth with gelatin and mix them thoroughly.

It is advisable to cook pike aspic in a large diameter and not very deep container.

At the bottom you need to beautifully lay out fish steaks, as well as place halves of quail eggs, green onions, boiled carrots, olives, peas and other ingredients that will make the dish more appetizing and attractive to the eye.

After this, all the components must be poured with aromatic broth so that the products are completely immersed in it. Next, it is recommended to put the formed dish in the refrigerator for several hours, where it will completely harden.

Jellied pike is served to guests only chilled. As a rule, it is used to decorate the table uncut along with salads and other appetizers.

Stuffed pike aspic: how to cook?

This dish is much more difficult to prepare than the previous one. After all, in this recipe the fish fillet is not used entirely, but in the form of aromatic minced meat.

So, to prepare this aspic you will need:

• fresh large undamaged pike – 1 pc.;
• white bread crumb – 200 g;
• large carrots – 2 pcs.;
• standard chicken eggs – 2 pcs.;
• milk – 1/3 cup;
• spicy onion – 2 heads;
• fresh parsley and dill – 60 g;
• table salt, bay leaf, ground black pepper - add at your personal discretion;
• gelatin – 2 dessert spoons (per 1.5 liters of liquid).

The process of preparing stuffed fish

To make stuffed pike aspic, you should purchase whole and fresh fish without any damage. It must be washed well, and then carefully cut off the head and remove the skin with a stocking. After this, you need to clean the fillet from cartilage and adjacent bones. Next, the fish should be crushed into a pulp along with the onion in a blender or meat grinder.

You also need to add white bread crumb, pre-soaked in milk, 1 grated fresh carrot, table salt, raw chicken egg, ground black pepper, chopped fresh dill and parsley to the minced meat.

Having thoroughly mixed all the above ingredients, they should be carefully and tightly placed in a previously prepared pike skin stocking.

To prevent the filling from coming out during heat treatment, it is recommended to bandage the holes in the shell well or sew them up with thread.

Boiling fish

After the pike is stuffed, it needs to be placed in a large saucepan and filled with cold water so that it covers the carcass by 2-3 centimeters. It is also recommended to add an onion and carrots to the broth, add salt and pepper.

After boiling, the pike should be cooked for about half an hour. After this time, the fish must be carefully removed and cooled.

In the meantime, you need to prepare the broth for pouring, mixing it with gelatin, and also boil hard-boiled eggs and cut them beautifully along with boiled carrots.

Recipes

You can make pike aspic in different ways, with or without the addition of gelatin.

Pike aspic with summer greens

One of the most popular jellied fish recipes. To prepare it, we will need:

• fresh pike weighing 0.5 kg;
• fresh dill 2 sprigs;
• fresh parsley 2 sprigs;
• lemon 1 pc.;
• purified water 2.5 l.;
• salt to taste.

1. First, let's prepare the fish. We gut it and throw out the insides. We rinse the carcass well from the inside. We do not cut off the head (it is needed for a richer broth and better solidification).
2. Place the fish in a pan and fill it with water. Let our broth boil over low heat and skim off the foam. Salt and cook for another 20 minutes.
3. Cut 2-3 slices from the lemon and add it to the pan with the fish.
4. We wash the dill and parsley with running water, chop them and add some of the greens to the broth.
5. When the fish is cooked, take it out and put it in a separate plate.
6. Strain the broth using gauze (you can also use a regular bandage folded in 4 layers).
7. We cut the fish into the pieces you like best and fill it with broth.
8. We send the remaining parsley and dill to the fish and place our dish on the middle shelf of the refrigerator.

Stuffed jellied pike

Another interesting recipe for aspic. You will have to work hard on this dish, and it is very important to understand that the first time it may not turn out exactly the way you want. But who doesn't take risks? So let's get started.

To prepare stuffed jellied pike we need:

• medium-sized fresh pike;
• semolina 20 g;
• onion 1 pc.;
• French baguette 1-2 slices;
• milk 30 ml;
• salt;
• gelatin 1 sachet;
• nutmeg;
• carrot 1 pc.

1. We wash our fish several times with running water, gut it and remove the entrails. Next, cut off the fins and tail.
2. Now the jewelry work - you need to carefully separate the pike flesh from the skin. The leather will be useful to us, so we don’t throw it away.
3. Pour gelatin with warm water in the proportions indicated in the instructions and set aside for swelling.
4. The fillet, which we separated from the skin, is passed through a meat grinder (or chopped using a blender).
5. We peel the onion and also chop it and add it to our minced meat.
6. Cut the crust off the baguette and lightly water it with drinking water. When the bread swells, add it to the minced fish.
7. Then add semolina, a pinch of nutmeg and a little salt to the fish.
8. Take the skin of the pike and carefully place the minced fish on it. Then we form the shape of a fish with our hands.
9. We take a piece of gauze or bandage and tightly wrap it around our “fish”. Put it in a saucepan, fill it with water, salt and pepper and turn on low heat.
10. After boiling, add the peeled carrots and cook for another 15 minutes. Then we take out the fish.
11. When the broth has cooled, add gelatin to it.
12. Remove the gauze from the pike and cut into equal slices.
13. Cut the boiled carrots as you like.
14. Place the fish and carrots in the mold and pour in the broth. Place in the refrigerator and wait for it to completely harden.

Video recipe for pike aspic

Spicy pike aspic

An equally tasty dish that even a novice housewife can make. Everyone, without exception, will like this aspic recipe. To prepare it, we will need:

• pike carcass 1 kg;
• onion 1 pc.;
• carrots 1 pc.;
• garlic 3 cloves;
• purified water 2 l.;
• salt;
• ground black pepper;
• bay leaf 2 pcs.;
• rosemary 1 sprig;
• dry basil 5 g;
• oregano;
• gelatin 15 g.

1. We wash the pike carcass with running water. Put it in a saucepan and pour water. Place on low heat and wait until the water boils.
2. Remove the white foam with a slotted spoon and add a whole peeled onion, a whole peeled carrot and bay leaf. Leave to cook for another 25 minutes.
3. Then remove from the heat and take out the pike, put it in a separate plate.
4. Pour gelatin with two tablespoons of cold water and leave to swell.
5. Strain the broth through cheesecloth and place on low heat. Add basil, oregano and a sprig of rosemary. Squeeze the peeled garlic and cook for 5 minutes.
6. Add gelatin and stir for 2 minutes. Salt and pepper to your taste. Take out the rosemary.
7. We disassemble the fish at our discretion and put it in a mold. Pour in fish broth and leave to harden in the refrigerator.